Macro Flavor

Summer Macro Cooking – To Go

Michael Bauce
June 25, 2018
Today's Plate
Tags: #macrobiotics, berkeley organic meals, brown rice, healthy cooking, healthy recipes, home-cooking, macrobiotic cooking, macrobiotic food, vegan

This is our plate-of-the-day (to-go). Brown and Sweet Rice with Pumpkin Seed, Red Lentil with Carrot & Onion, Light Sauté of Daikon & Summer Squash, Garden Greens with Sesame-Lemon Dressing and Homemade Sauerkraut.

Today’s Lunch Plate

Michael Bauce
June 24, 2018
Today's Plate
Tags: #macrobiotics, health, healthy cooking, macrobiotic food, tamale, vegan, vegan cooking, vegetarian

Here’s our Lunch Plate today. Vegetables Tamales, Steamed Carrot, Broccoli, Corn, Daikon and Whole Scallion, Cucumber Radish Salad and Natto.

Cooking Classes For Your Kids?

Michael Bauce
June 21, 2018
Cooking With Kids
Tags: berkeley cooking kids, cooking programs schools, healthy cooking, kids cooking classes

As we take our Summer Break from Kids’ Cooking Classes (19 years and counting), we are reminded of this student. She was so excited to come to class and chop vegetables. She reminded us of the myriad of benefits children receive when they cook at school or at home, beyond health. If you are interested… more »

Black Bean Stew with Wild Rice

Michael Bauce
May 31, 2018
Today's Plate

Wild Rice is one of the two Grains indigenous to the US (the first being Corn). It has been referred to as Spiritual Food from the Great Creator. The berries are harvested from a Watergrass Plant that emerges from the water. Native Americans hand pick this wild crop and it is available today in select… more »

Kids Love Brown Rice!

Michael Bauce
May 15, 2018
Cooking With Kids
Tags: brown rice, brown rice sushi, cooking with kids, healthy cooking, kids cooking classes, macrobiotic cooking, macrobiotic food, nori, vegan

Marta assisting students in cooking class making brown Rice Sushi. Making Brown Rice Sushi in Class today! Every child was excited to have Sushi and Brown Rice. It’s not that kids don’t like healthy food, it’s that they are rarely exposed to it. Most kids have a negative perception of Brown Rice, for example, because when… more »

Spring Vegetable Salad with Creamy Sesame Dressing

Michael Bauce

Today's Plate
Tags: cabbage, cabbage recipes, cooking with dulse, dulse, healthy recipes, macrobiotic cooking, macrobiotic food, parsnip, spring vegetables, vegan recipes, vegetable salad, vegetarian

Spring has sprung and it feels good to cook lighter and include more salads in your diet. This Salad was made from Cabbage, Daikon and Parsnip. I chopped each vegetable and boiled separately in salted water until slightly softened, but still crisp. After removing from the water, I allowed to cool and then sprinkled them… more »

Brown Rice Elbows with Red Vegetable Sauce & Pumpkin Seed Condiment

Michael Bauce
May 10, 2018
Today's Plate
Tags: brown rice elbows, macrobiotic cooking, pasta, pumpkin seed condiment, red sauce, vegan cooking

Pumpkin Seed Condiment pairs well with a variety of dishes. Sprinkle it on whole grain, pasta, vegetables or soups for added minerals and strength. In this case, we also added some to our noodle dish for extra flavor and texture. Roast Pumpkin Seeds, add roasted Sea Salt and place in a surabachi and crush until… more »

Polenta with Red Root Sauce, Vegetables & Sauerkraut

Michael Bauce
May 8, 2018
Today's Plate
Tags: macrobiotic cooking, macrobiotic dinner, polenta, red sauce, vegan dinner

Tonight’s Dinner was so satisfying. Served with Creamy Cauliflower Soup and Adzuki-Pumpkin Seed Triangles.

This Friday the 13th – Lucky Meal To-Go

Michael Bauce
April 12, 2018
Whole-Grain & Vegetable-Based Ideas
Tags: #macrobiotics, berkeley organic meals, healthy cooking, macrobiotic cooking, macrobiotic food, macrobiotic food to-go, tekka, tofu, vegan, vegan berkeley, wild rice

This Friday the Thirteenth, we offer you a lucky meal of Fried Tofu, Shiitake, Brown & Wild Rice w Tekka, Broccoli & Carrots. Tekka is a concentrated condiment made of Burdock Root, Ginger and Lotus root that is cooked long and slow. It helps counteract the effects of sugar. Served with a red radish pickle,… more »

It’s Not The Vegetables Kids Don’t Like…

Michael Bauce
March 26, 2018
Cooking With Kids
Tags: cooking classes children, cooking with kids, food services, healthy food for children, kids cooking class, vegan children, vegetables

It’s the way they are prepared. Most school districts have no idea how to cook and present vegetables. They are focused on Meat and Dairy. As a result, they unknowingly have turned children off to eating healthier fare. Food Service Directors across the US have complained to the State that kids don’t like vegetables and… more »

Polenta-Broccoli Pie To-Go?

Michael Bauce
March 21, 2018
Whole-Grain & Vegetable-Based Ideas
Tags: #macrobiotics, macrobiotic, macrobiotic cooking, polenta, vegan recipes

Meal Pickup, This Thursday, March 22, 2018 at 6 PM. This week it’s Polenta-Broccoli Pie, served with a Red Root Sauce. We’ve also included Savory Black Beans and a Fresh Baby Green Salad with a Vinaigrette Dressing. Hearty and satisfying, all organic, vegan and macrobiotic. We use only the highest quality ingredients, including Ohsawa Tamari,… more »

Miso Soup For Children

Michael Bauce
March 14, 2018
Cooking With Kids, Recipes
Tags: #macrobiotics, berkeley organic meals, macrobiotic cooking, macrobiotic food, miso soup, shiitake mushroom recipes, vegan, vegan soup

Children love Miso Soup. We use milder Chickpea Miso in cooking class, because they are attracted to a sweeter taste and less salt for young children helps them develop properly. I sometimes add just a bit of Tamari to balance the flavor. I have noticed through the years, that every ethnic group of children are… more »

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